Saturday, April 18, 2009

This week our church is hosting Team Impact. This is a group of body builders who put on a show of amazing feats and present the Gospel. They go into schools and do presentations at night. I remember seeing them in high school.

Anyway - our church is feeding them all week and I signed up to bring two desserts.But here is the catch - it's for serious body builders and they have to be low fat.

I don't understand what a low fat dessert is?????

I KNOW Paula Deen can't help me......so I'm asking you - if you have any low fat dessert recipes that will feed at least 12 - can you leave them in the comments or give me ideas. I'm guessing butterfinger cake or red velvet cake balls are not going to be acceptable. (Bless their hearts!)

UPDATE:First - thanks for all the recipes!!! I have no idea how I will pick but I may even try some for our family. We are trying to lose weight so I guess now would be a good time to try some low fat desserts out. I'll let you know what I make.

Also - there is the cutest family that I have been reading about for a while. They had two PRECIOUS little boys and then recently adopted a little girl and in the midst of adopting found out they were expecting again. They had little Hudson (I'm partial to that name since it's our boy name) this week and he is now in the NICU possibly with pneumonia. Obviously that is a subject I'm very familiar with - please pray for him.You can read about them on http://sophieshope08.blogspot.com/ Isn't she the cutest mom???

Yea! I'm the first to comment! I'm not so sure of a low fat dessert, but a lot of the sweet stuff can be subsituted with fruit. So maybe try fruit/granola/yogurt parfaits? Or even a fruit pizza w/ lowfat cream cheese.

Banana Pudding sounds good. Use light cool whip and jello pie filling and reduced fat vanilla wafers as substitutes. I also like the idea of strawberry shortcake. Couldn't go wrong with either of those!

POUR 3-1/2 cups of the milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes.ARRANGE layer of wafers on bottom and up side of 2-quart serving bowl; drizzle with 2 Tbsp. of the remaining milk. Add layer of banana slices; top with 1/3 of the pudding. Repeat layers, drizzling wafer layer with remaining milk and ending with pudding. Spread whipped topping over pudding.REFRIGERATE 3 hours or until ready to serve.

I would agree with others...angel food cake is lower in fat, esp. with fat free whip cream & berries.

My husband's aunt also learned at weight watchers to bake a box cake with a diet soda instead of the oil to cut down fat. You use white soda for a light cake & diet coke for a dark cake. I know it sounds weird, but she made a lemon box cake with a diet sprite instead of oil & dusted it with powdered sugar instead of frosting.

I make brownie muffins using devils food cake mix and a can of pumpkin. It is a weight watchers recipe. The muffins are low points and I bet they would be really good with a simple low fat cream cheese icing. I'll go look for that now...~Katy

I like to layer sugar-free chocolate pudding with sugar-free or fat-free cool whip... you could sprinkle some dark chocolate chips in between layers, too.

The banana pudding sounded good too.

I usually save all my desserts for free day, but there's a good Eating for Life cheesecake recipe that I love. I usually top it with a few strawberries and some cool whip. If you want that recipe... just email me.

Yep I found a low fat cream cheese icing for the brownie muffins. They are good all by themselves too!

LOW-FAT CREAM CHEESE ICING

4 ounces low-fat cream cheese, softened

1 cup confectioner's sugar

1 1/2 teaspoons lemon juice

1/2 teaspoon vanilla extract In a small mixing bowl, beat the cream cheese, confectioner's sugar, lemon juice and vanilla together until the mixture is smooth. Using a spoon or spatula, spread the icing on top of the cooled cupcakes.

Makes enough for 12 cupcakes.

For the brownie muffins you preheat oven to 400 degrees. Mix one box devil's food cake mix with one 15 oz can pure pumpkin. This mixture will be THICK but just keep stirring and it will come together. Bake is 12 cup muffin pan for 20 minutes.

Mix first layer ingredients together. Press into 9 x 13 inch pan. Bake at 400 degrees for 10 minutes. Mix second layer ingredients until smooth. Spread over cooled crust. Refrigerate and let this layer set - this is to ensure that the jello layer won't sink into the pretzel crust! Mix third layer ingredients. When partially set, pour over cream cheese mixture. Chill until firm. Cut into squares and serve.

Make Paula's Not Yo Mama's Banana puddin and use light cream cheese/pudding/1/2% milk etc. I tweek Paula Deen's recipes all the time with low fat stuff! How thoughtful of you to provide desserts!! YUM I enjoyed reading everyone's yummy ideas!

I agree with the angel food cake BUT have you seen them in the angel food cake cups??? Our kroger has them. I put fat free whip cream in the cup and a cut straberry on top....Yummy I will keep on thinking

Boil water and pudding in saucepan. Remove from heat and add jello. Cool in fridge for 10 minutes (I usually do a little longer). Put strawberries in a large bowl and pour pudding mixture over them. Then pour that into the cooled piecrust. Put into fridge to set. Serve with fat free whipped topping.

I take a pack of graham crackers, two different color sugar-free packs of jello, some apple sauce and a carton of cool whip lite.

Mix the jello with some applesauce, about 1/2 cup or so. (mix the different flavors seperately.)

Place one graham craker on plate. Put jello mixture on top in thin layer. Add another graham craker on top with a thin layer of the other color of jello mix. Continue this until your pack of graham crackers are gone. Frost with the cool whip and let it sit for a few hours in fridge before serving (Best overnight)

Break the angle food cake in half and break the half into small pieces into the bottom of preferably clear glass large punch type bowl (it looks nice when its done ) prepare 1 box jello pudding and spoon over top of the cake prepare 1 box gelatin ( the quick set method allowing it to thicken slightly) and spoon this over top then spoon 1/2 can drained friuit over top. add blobs of cool whip over top. Your making layers here ***grin** then repeat in the same order smoothing the cool whip last layer to make it look so yummy..... very low fat easy and delicious ... Good luck

You can do a trifle and use the No Pudge brownie mix (www.nopudge.com - it's actually very tasty) - cooked, cooled, then cubed, layered with FF or SF Cool Whip that has been mixed with a package of SF Cheesecake Jello Pudding Mix. Layer a few times, top with Cool Whip mixture, and sprinkle crushed SF candy bar pieces or SF/FF cookies.

You can also make Beth Moore's Sopapilla Cheesecake using reduced fat crescent rolls, reduced fat cream cheese, and smart balance butter blend...but it still has a lot of sugar!

I do Weight Watchers so can smell out a "healthy" dessert a mile away. I'd definitely do angel food cake (made by you using any mix - then it's in your pan and homemade instead of in cellophane) with fresh strawberries mushed up with a bit of water and Splenda.

Then take a vat of lite Cool Whip, open and add a drop each of almond and vanilla extract and mix it all together. It just makes it so rich tasting for no calories.

Put it all in your own bowls/platters and let people make their own plate - yum!

I haven't read all of your suggestions but strawberry short cake! Those little shortcake "shells" the little cakes in the produce dept. are really low in calories, and you can soak the strawberries in splenda instead of sugar. fat free cool whip. it's SO good.

Another great summer treat are raspberry lemon tarts. mix a little lemon curd with powdered sugar- use splenda too to cut down on the amt of P.S., and pipe it into mini phyllo shells (i don't bake them at all. just use straight out of the freezer) and top with a fresh raspberry. they are SO good.

Pour filling into crust and bake til set. About 35 mins. (in my experience it's still a little "wiggly" when you pull it from the oven, but sets quickly. It'll burn if you wait for it to firm in the oven.....trust me on this one!

Preheat oven to 350 degrees. To prepare cupcakes, combine 1/4 cup sugar & banana; set aside. Beat 1/2 cup sugar, butter, and vanilla at med. speed of a mixer for about 3 minutes until well-blended. Add eggs, 1 at a time, beating well after each addition. Add banana mixture to sugar mixture, beating well. In a separate bowl, combine flour, baking soda, salt, & nutmeg, stirring well w/ a whisk. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture; mix after each additon.

Spoon batter in 12 muffin cups lined with paper liners. (I spray mine lightly with cooking spray.) Bake at 350 for 25 minutes or until a wooden pick inserted in the center comes out clean. cool in pan for 10 minutes on a wire rack; remove from pan and cool completely.

To prepare the frosting, beat the powdered sugar, chilled cream chees, and vanilla at medium speed of a mixer just until blended (do not overbeat). Spread frosting over cupcakes, and sprinkle with toasted walnuts.

Maybe a fruit trifle? Southern Living has one that I've made for some brunches before...if you want the exact recipe, feel free to email me at jlschardt@yahoo.com. They're delish, even though they're low fat!!!

I don't have a specific recipe, but a fruit parfait would be a nice dessert, possibly suitable for their lifestyle??? I'm with you---don't know much about a low fat dessert! LOL But parfaits are yummy in the Spring/Summer! Good luck!

Hey Kelly, These guys are awesome. We had them at our church just a month or so ago. As far as a dessert for bodybuilders....why not go with a bowl of fresh fruit....lol...fruit has to be good for you. Debbie

Layer fat free pudding (whatever flavor, there are lots of good one...i.e. chocolate, cheesecake, coconut, etc.) then put a layer of fat free vanilla wafers, layer with another flavor....keep going. You can put it in a pretty deep bowl and top it with fat free whip cream. Make it pretty if you want and add some chocolate shavings. Let it chill for a while. SO GOOD!! And will feed a lot! My brother is a workout nut and he will polish this off no problem :) And it's super easy to make!

I have a simple and low fat recipe!!! I take a low fat yogurt (berry flavor) and add two spoonfuls of cool whip topping. I mix it together and put into a serving bowl. Then spread cantaloupe/fresh pineapple/ grapes/strawberries to dip in. It's always been a big hit and it's easy to "whip" together.

If you google Jello, you'll find the Kraft foods website featuring lots and lots of great recipes where you can use sugar-free pudding and sugar-free Jello in desserts to make them low calorie. Check out the pie recipes there, they are great! Enjoy!

I used to make a Weight Watchers dessert that was pretty tasty. I don't remember the exact amounts, but if you layer fat free Saltines with fat free Cool Whip and fat free chocolate pudding, put it in the fridge, it ends up tasting like a cream puff. Pretty yummy, and very easy.

You can buy a ready to mix Angel Food Cake Mix, and just add a large can of crushed pineapples (juice included) don't add anything else, the fruit is in place of water, then bake as directed. (you can use angel food cake pan or 2 loaf bread pans. Bake as directed...cool, slice and serve. This is a recipe from Weight Watchers...is very good, easy and kind on calories and 'points"~Carol

Hello, nothing to do with the post... I wanted to ask you some questions but couldn't find your e-mail... So if you don't mind my e-mail is happy_chick7291@hotmail.com, or my blog gabbyswords.blogspot.com... Just when you have time. Gabby

Hey, Kelly! Long time reader, first time commenter, and fellow Baptist PK here. This a recipe my mom made many times for Sunday lunch when we had company. It's wonderful full fat and reduced fat as well. Plus, it's super easy.

Beat together the cream cheese and sugar. Add milk and mix well. Fold in Cool Whip. Tear cake into small pieces and place half of the pieces in a 9x13 dish. Pour half of the cream cheese mixture over the cake pieces. Layer the rest of the cake pieces then the remaining cream cheese mixture. Let this set in the fridge overnight. Top with pie filling before serving.

Tips: *I never use the entire cake - a 9x13 will only hold so much. *Reduced/low fat cream cheese, Cool Whip and milk all work just as well as the loaded stuff.*Cherry pie filling is also delicious if you're not a blueberry person.*It's always a hit whenever and where ever I take it.

I apologize if this is a repeat but I didn't have time to read through all the comments . . . I have done the Strawberry triffle with low fat and sugar-free ingredients, and it's really good.

My grandmother makes a similar recipe in a 9x13 with peach slices. Start with broken up angel food cake, vanilla pudding, cool whip and peaches. Repeat. We usually save the nicer slices for the top and make three long row on top. It is very refreshing and it's a little cheaper than strawberries because you use canned peaches.

I say to cook up your standard dessert and cut it up into tiny little bites. That's the low-fat, low-cal version. Then, if they want more, they can have it, but if they just want a small tasty treat, then there it is. Most low-fat desserts sound too girly and fluffy for body builders, I think.

One carton of fat free cool whip + one angel food cake + one carton of strawberries, blueberries, or fruit of your choice (cut into pieces, in the case of strawberries)=one low fat dessert that is so easy and a big hit when I make it for my family.

Look up the Kraft website and search for the Angel Lush Cake.It's an angel food cake that you layer with a filling of crushed pineapple, Jello vanilla instant pudding and a cup of cool whip. Aside from the fat in the cool whip, it's all fat-free. I have made this using fat-free cool whip to try to remove all fat, but the filling was very runny. Maybe you could try the reduced fat kind instead.It's very good and really light.

Yogurt Parfait is my answer to your problems!!! It is super delicious and quite healthy. I'm not exactly sure of the fat content, but it certainly can't be as bad as "regular" desserts. Here's how I make it...

YOGURT PARFAIT (layer it in a trifle bowl or some glass bowl or glass 13x9 b/c it's so pretty!)

ingredients: - low-fat, vanilla yogurt (I prefer Dannon's Naturals)- frozen, wild blueberries (the wild ones, because they are smaller and seem to be a better size proportion for the dish, and serve them frozen, not pre-thawed)- granola (either make the simple recipe at the end, or buy some. Cascadian Farms makes a good one, found at Walmart)- Chocolate chips (my preference is Ghiradelli's 60% Cocoa chips - delish and pretty good for you!)

I just remember I wrote a post on my blog about the yogurt parfait and thought you might like to take a look. There's a picture of the final result and the recipe again. Here's the link : http://hedgedin.blogspot.com/2009/02/showers-of-blessings.html

Pavlova is a great dessert that is low fat (and light but doesn't taste light). There are 4 ingredients (egg whites, sugar, vinegar, and vanilla) and it's really popular in Australia and New Zealand. You bake it for an hour, turn off the oven, and leave it there in overnight. No peeking! If you open the oven early, it won't turn out right.

Here's the link if you want to try it (and I would make 2 for that crowd): http://www.bestofbridge.com/Recipe235.aspx

Weight Watchers Recipe:boil 1/4 cup water... add to small box of lemon(strawberry is good too) dissolve jello..add low fat yogurt same kind as jello...add fat free cool whip..mix well...put in graham cracker crust and freeze.It is really good!!If you use strawberry you can garnish the pie with strawberries.

How about a sunshine cake...you take yellow cake mix, milk, mandarin oranges and egg, I think and mix together and bake in 2 8inch pans. The "icing" has cool whip, crushed pinapple, sugar free instant pudding and coconut. It's not the totally fat free, but it's pretty good. Let me know if you're interested and I'll send you the whole recipe. (nicevillegirl@yahoo.com)

I would suggest using a weight watchers recipe. some of them are really good!! I like to go to DWLZ.com and then just find dessert recipes. It's a great website for someone doing weight watchers and has hundreds of recipes! I'm sure you will come up with something that will be delish!!!!

Anything with fruit...like angel food cake and strawberries crushed with low fat cool whip. Also...a fruit salad with yogurt on the side. If you want to make muffins, use applesauce instead of the oil...same taste and LOW FAT :)

Preparation:Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Place cookies in a small food processor and make crumbs—or place cookies in a large resealable bag and crush with a rolling pin.

Scatter crumbs in the bottom of the pan and press down. Bake for 10 minutes, remove from oven and allow to cool.

Meanwhile, place cream cheeses and cottage cheese in a large mixing bowl or in a blender. Beat with an electric mixer or blend until smooth and creamy. Add egg and beat/blend into cream cheese mixture, followed by egg whites, beating until blended. Add lemon juice, zest and sugar, and beat/blend until well combined.

Empty cheesecake filling into springform pan. Bake in oven for 50 minutes, until the center is almost set. Remove from oven. Run a palette knife around the outside of the cheesecake to allow air to circulate a little, and cool on a wire rack. Carefully remove rim of pan, then chill for at least 4 hours.

Dissolve gelatin in water; refrigerate for 15 minutes.Place half of the cake cubes in 3-quart trifle or clear glass serving bowl; top with half of the gelatin and pie filling. Repeat layers. Top with fat-free whipped dairy topping. Refrigerate for one hour.

Mix white chocolate mix with 1 cup milk. Stir until thick. Spread carefully in the bottom of graham cracker crust. Mix chocolate pudding mix with 1 ½ cups milk until thickened. Pour on top of white chocolate pudding. Top with cool whip. It does not need to be chilled, however it is better when it’s really cold out of the fridge. I usually like to chill mine for about 1-2 hours before serving. It is so good!

Directions1. Preheat oven to 350°F. Lightly oil a 12-cup Bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess. 2. In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin.) 3. Pour the batter into the prepared pan. Bake for 45 to 55 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely. 4. To make icing: In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk or milk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.

I"m on a low fat diet. This pie has become a mainstay in our house http://blog.fatfreevegan.com/2006/12/calamondin-or-lemon-pie-with-oatmeal.html. It is completely fat free, so the consistency is a little off, but it tastes wonderful. And best of all it is EASY! I would make two of the pies as they are a little on the thin side.

You can't go wrong with angel food cake, strawberries and fat free whipped topping. I make my own angel food cakes using the mix in the grocery store (in the cake mix section). Good luck with your desserts. Love & blessings from NC!

Combine flour and salt in medium saucepan. Gradually stir in low-fat and condensed milks and yolks, and cook over medium heat, stirring constantly, for 8 minutes or until thickened. Remove from heat; stir in vanilla. Arrange 1 cup banana slices in a 2-quart baking dish. Spoon 1/3 pudding mixture over bananas; top with 15 vanilla wafers. Repeat layers once; top with remaining bananas and pudding. Arrange remaining 15 wafers around inside edge of dish. Gently push wafers into pudding. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved (2 to 4 minutes) Spread meringue over pudding, sealing to edge of dish. Bake for 25 minutes or until golden. Let cool at least 30 minutes.

The baked strawberry pie that hey mommy gave you is a family favorite of ours. We have many diabetics and they can eat it and LOVE it! I buy a shortbread crust from the store and it tastes so similiar to the strawberry pretzel dessert! I LOVE it! I use light cool whip instead of Sugar Free Fat Free though, it doesn't have much fat and I really like the taste better and my family can still eat it. My mom makes this for every church soup kitchen they have!

I know the whole angel food cake with fruit thing ...but I bet that's been done before. Here's one they probably haven't had. I don't have exact fat grams etc...but it is low fat. It is banana pudding..no cooking..and its great! We eat this when noone is on a diet!

2 packages sugar free vanilla pudding (small)1 pkg banana sugar free pudding (small)Mix this using the directions on the side for pie and use SKIM milk of courseThen fold in Low fat fat free whatever Cool whip 1 reg size containerBlend in 2 blocks of Fat Free Cream Cheese (start off with it at room temp so it is easier to blend)Then you just layer with fat free vanilla wafers and let it refrigerate for at least several hourse before serving. The longer it sits the better because of the wafers.

UGG...is it too late?If not, I have a recipe for Sugar-free Mississippi Mud and--NO--you absolutely cannot tell it's sugar-free. And it can be considered lowfat. I don't get the low-fat cream cheese but it does call for it.

I won't post it in case I'm a day late...just send me a line if not and I'd be happy to send it to you.

Poor body builders, Bless Their Hearts. I bet they have had every angel food cake concoction from trifle to parfait to mud pie. Bake what you want, serve it in small bites. They can take one or ten, their choice. They do burn up a zillion calories when they are lifting, so a red velvet cake ball won't kill them. And I agree with Nonny. Where's our Harper picture today!Donna

Thought I would help you out a bit on the food for the team impact guys! I go to church with 5 of them in Denton, Tx and have been in home groups with them and they eat anything, doesn't have to be low or no fat! when we do potlucks and all they just dig right in to whatever is there! have fun, they are really neat guys!

In a large bowl combine all the ingredients. Ladle into the cups and freeze. To serve, set them out of the freezer for 40-50 minutes or defrost them a bit in the microwave. Feel free to substitute ingredients as you like. I place all the cups on a cookie sheet to keep them upright in the freezer.